Mix the grated rusks in a bowl with the chopped walnuts and the olive oil. In another bowl, mix the cheeses with the yoghurt and cream to make a spreadable mixture. Take a large cheesecake mould and place in a round platter. On the base, place a layer of the rusk mix of around 2-3centimetres and press gently. Over it, pour the cheese mixture and place in the refrigerator for about 30-40 minutes. In a pan, add the two tablespoons of olive oil, the tomatoes, the honey, the brown sugar and the vinegar and work the mixture for 3-4 minutes over high
heat until caramelized. Remove the cheesecake from the mould and drizzle with the tomato sauce. Garnish with oregano or thyme and serve.